Brisket - why bother with the point - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-24-2007, 02:39 PM   #1
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Re: Brisket - why bother with the point

Quote:
Originally Posted by Daddy's KungfuBBQ
I typically only smoke flats but on the brisket podcast the panelists all assume that a whole brisket is the only way to go. Why? Especially in comps - why bother with the point at all? Arent most of the slices turned in from the flat anyway?
I have had luck with both the flats and the whole packers in competitons. I like the whole packers because it seems to stay moister. Plus, you get to chop up the point and serve it later as beefy sammies.
__________________

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 05-24-2007, 02:42 PM   #2
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Burnt Ends.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 05-24-2007, 02:48 PM   #3
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Well, they didn't assume...I asked if they use whole packers or flats..and they all used packers. Some say that the flat pulls moisture from the point to keep it moist during the cook...Also, they use packers because they turn in burnt endz with their slices...you need the point to do that.
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 05-24-2007, 02:53 PM   #4
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Also, most flats are trimmed to close. There is almost no fat let at all. With a packer you can leave all the fat or trim to where you want it.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 05-24-2007, 03:13 PM   #5
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Burnt Ends....and I agree most flats dont' have much fat...
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-24-2007, 03:21 PM   #6
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
HEY BOY L@@K for new post tomorrow " How to use the point to raise your
cholesterol". its a good'un too BOY
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 05-24-2007, 03:31 PM   #7
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
'cause the point makes this
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 05-24-2007, 03:46 PM   #8
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Yes it do!!!
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 05-24-2007, 04:21 PM   #9
Smoker
 
Rockin Rooster's Avatar


 
Join Date: Oct 2006
Location: Cottontown, TN
Posts: 363
Another reason , $1.40 per lb for the packer as comparied to around $3.00 per lb for just the flat.
__________________
Rooster

I thought I was wrong once, but I was mistaken.
http://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
Rockin Rooster is offline   Reply With Quote
Old 05-24-2007, 04:26 PM   #10
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by Puff
'cause the point makes this
Point taken.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.